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After receiving much inspiration from other posts, I decided to participate in Menu Plan Monday. Here is what is on our menu for this week.

Monday: Pasta with grilled chicken, squash, and pesto sauce, salad, rolls

Tuesday: Hot dogs, chili, chips, sliced fruit

Wednesday: Barbecued country style pork ribs, coleslaw, potato salad

Thursday: Easy Mexican Casserole

Friday: Homemade pizza

Saturday: Chicken Piccata, pasta, salad, steamed broccoli, rolls

Sunday: Leftovers

For more menu ideas, check out Org Junkies Menu Planning Monday.

I have posted a hummus recipe before, but I found a new one that I think I like better. This one is a little creamier and, if you choose, you can omit the olive oil without losing much flavor.

Hummas

2 cloves garlic, minced
1 (15 oz) can garbanzo beans, drain and reserve juice
2 tbsp lemon juice
1 1/2 tbsp tahini or peanut butter*
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp paprika
2 tbsp light sour cream or plain yogurt
2 tbsp olive oil (optional)

1. Add all ingredients, except for the reserved bean juice, to the bowl of a food processor. Process until smooth. Slowly drizzle in the reserved bean juice until it reaches your desired consistency (I usually use about 2-4 tbsp). If you like, you can sprinkle paprika on the top of the hummus before serving

*I always use peanut butter. I think that it tastes just as good.

I love Cucumber and Yogurt Salad. It is so fresh and it makes a great dip for your pita bread. Tzatziki also does very well when it is made ahead–it is a great leftover the following day.

Tzatziki (Cucumber and Yogurt Salad)

2 cups yogurt
1 large cucumber, peeled, seeded, and diced
2 cloves garlic, minced
2-3 tbsp white vinegar
1 tbsp dried parsley
Ground pepper
1 tbsp extra virgin olive oil

1. Line a fine mesh sieve or a colander with a coffee filter or several layers of cheese cloth. Set it over a bowl. Add yogurt, and let drain at room temperature for at least 2 hours or covered in the refrigerator for up to 24 hours.

2. In a colander, toss together diced cucumber and 1 tsp salt. Let stand to drain for a half hour. Press the excess water out of the cucumbers, rinse quickly, and pat dry.

3. In a medium bowl, combine the yogurt, cucumber, garlic, 2-3 pinches of salt, vinegar, parsley, dill, pepper (to taste), and olive oil.

I felt like Greek food the other night. I made Greek Chicken, pita bread, hummus, and tzatziki. This was a great meal. The chicken was very easy and tasty. But preparing all of it together was very time consuming, but much of it you could make ahead of time. As a matter of fact, the hummus and tzatziki taste better after you refrigerate them for a while. Next time I definitely will make this in a couple of stages.

Today I am just posting the Greek Chicken recipe. Check back over the next few days and I will post the recipe of the other items.

Greek Chicken (BetterRecipes.com)

wooden skewers
1 1/2 lbs boneless, skinless chicken breasts
1 cup onion, finely minced
2 cloves garlic, finely minced
juice of 1 lemon (or 3 Tbsp lemon juice)
1 tsp cumin
2 bay leaves
1 tsp dried oregano

1. Cute each chicken breast into 5-6 chunks and place in large bowl. To the bowl, add the remaining ingredients. Mix well to coat chicken. Cover and refrigerate 1-2 hours.

2. Remove chicken from marinade and thread 5-6 chunks onto each wooden skewer. Grill until chicken is cooked through, about 7 minutes each side.

I had been saving this recipe to try from the April 2007 Better Homes and Garden magazine. This is a very good steak. Good but different. The basil gives it a really fresh unique flavor. I didn’t use tenderloins (they were outrageously priced). Instead I used small cuts of beef loin top. I am sure that it would have been much better with tenderloins but for a week night meal I didn’t feel like spending over $13 a pound!

Steak de Burgo (Better Homes and Garden, April 2007)

1/4 c butter, softened (divide use)
3 Tbsp fresh snipped basil (or about 2 Tbsp dried basil) (divided use)
4 4-oz beef tenderloin steak
Salt and freshly ground pepper
1 Tbsp olive oil
3 cloves garlic thinly sliced
2 cups fresh mushrooms, quartered

1. In a small bowl, combine 3 Tbsp of the butter and 2 Tbsp fresh basil (or just over 1 Tbsp dried), save for later. Set aside the remaining butter and basil. Sprinkle steaks with salt and pepper.

2. In a large skillet* cook garlic in hot oil and the remaining butter over medium-low heat for 4-6 minutes or until garlic begins to brown, stirring occasionally. With a slotted spoon, remove the garlic, discard.

3. Increase heat to medium-high; add remaining basil and steaks. Cook steaks in skillet, turning once. Allow 10-13 minutes for medium-rare (145 degrees) to medium (160 degrees). Transfer steaks to serving platter; top each with the butter and basil mixture.**

4. Add mushrooms to skillet. Cook and stir until tender and brown, about 3 minutes. Spoon mushrooms over steaks.

Notes:

*I really like cast iron skillets for cooking steaks. They really conduct the heat well.

**I have a really cheap electric oven. One thing (the only thing) I really like about it it that the oven is vented out underneath one of my back burners. I can easily keep things warm by placing them on that burner. In the case of the steaks, I simply placed my platter on the burner (with the burner turned off of course) and was able to keep the steaks nice and hot while I cooked my mushrooms. The only reason I mention this is that it took me 5 years to figure this out!

I love winter because it means that it is time for soup! One of my favorite soups is tomato soup. My mother-in-law, Betty, gave me a great recipe for Creamy Tomato Soup. This is a very easy and quick recipe. It takes about 30 minutes from start to finish. The key to this recipe is really good tomato juice. Betty also gives me the best homemade tomato juice, so I am very fortunate. In case you aren’t as lucky, try the better brands of store bought tomato juice–they should be great.

Creamy Tomato Soup

3 tbsp butter or margarine
1/2 c minced onion
1 tsp minced garlic
1 stalk celery, minced
1/2 tsp salt
1/4 tsp black pepper
3 tbsp flour
1 c milk or half and half
4 c tomato juice
1 tsp sugar
1tsp chicken bouillon
1 small bay leaf

1. Melt butter in a large saucepan. Add onion, celery, and garlic. Saute until tender. Add flour, salt, and pepper. Stir until smooth. Cook 1 minute; stirring constantly.

2. Gradually add milk, tomato juice, sugar, and chicken bouillon. Cook over medium heat; stirring constantly until thickened and bubbly. Add bay leaf. Simmer 1 minute. Remove bay leaf and serve.

Notes: I really like this with half and half. Definitely worth the extra fat content.

If you like your soup smooth, use either a immersion blender or transfer small amounts into a blender to blend.

If you like a chunkier soup, substitute 1 cup of crushed or diced tomatoes for 1 cup of the tomato juice.

Several months ago I bought the following apron from Layla Grayce. I love it. I like that it is cute–I can keep clean while cooking yet not look frumpy. It is also very easy to care for. I have had mine for 3 1/2 months. It has gone through LOTS of spills and plenty of machine washing and drying, yet it still looks brand new. Even if you don’t like my choice, check out Layla Grayce’s selection of aprons–I counted over 30 on their site today. They range in price from $17 to $44.

This great recipe is full of rich flavor. It is a little more complicated than some slow cooker recipes, but the precooking steps are definitely worth it. And, if you are one of those who traditionally HATE most slow cooker recipes, you will change your mind after making this.

Traditional Coq Au Vin recipes can be fairly time consuming. This recipe comes together fairly quickly (20 minutes prep) and then you let it cook slowly in the slow cooker. Pair it with mashed potatoes for a great filling meal.

Slow Cooker Coq Au Vin

1/2 lb sliced bacon, diced
4 lbs chicken thighs or a whole cut up chicken
1/2 cup apple juice or 1/2 cup dry white wine
1/2 lb small white mushrooms (or quarter larger mushrooms)
1 large onion cut in slices or 1 cup frozen pearl onions, thawed
6 garlic cloves, chopped
1 Tbsp dried rosemary leaves
1 tsp kosher salt
———————
1/4 cup water
2 Tbsp cornstarch

1. Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to your slow cooker. Poor all but a light coating of grease from the skilllet.

2. Place the chicken in the skillet. Brown both sides over medium-high heat. Transfer to slow cooker with a slotted spoon.

3. Pour the juice or wine into the skillet. Scrap up any browned bits. Pour the juice and grease into the slow cooker.

4. Add the mushrooms, onions, garlic, rosemary, and salt to the slow cooker. Cover and cook on low heat for 6 hours or high heat for 3 hours.

5. After cooking, transfer the chicken, bacon, and vegetables to a platter. Cover to keep warm.

6. In a cold sauce pan, mix the water and cornstarch. Pour in the sauce from the slow cooker; stir to combine with cornstarch/water. Heat the mixture to boiling, stirring constantly until the sauce thickens (about 5 minutes). Pour over the chicken or serve separately.

Notes: Do not try to cook this with just white meat peices or with boneless, skinless chicken breasts. It needs the flavor of the dark meat and the bones.

I have cooked this dish with both juice and wine and I have found that both produce very pleasing flavors. Use which ever you prefer or which ever is most convenient.

We felt like we needed a little taste of summer this weekend. My husband and I prepared this great mixed berry pie. The original recipe included a recipe for pie crust. I am not going to include it here–use your favorite pie crust recipe. For years I refused to make a homemade pie crust because I thought they were too difficult. And then I got a Cuisinart food processor this past Christmas. Now I can whip out a pie crust anytime I feel like it. (Now I just need to make more so that I can get better at my rolling pin skills.)

Why do I mention all of this? Well I don’t want to include a pie crust recipe until I find one that I really like. And, so far, all the pie crusts I have made are good, but they have fallen slightly short of my lofty goals. Someday though I will find a perfect pie crust recipe and then I will share it with you.

Mixed Berry Pie

1 recipe for a double pie crust
3/4 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 cups fresh blueberries
1 1/2 cups fresh blackberries
1 cup fresh raspberries
1 tablespoon lemon juice
2 tablespoons butter
2 -3 Tbsp cornstrach (if you use fresh berries use 2 Tbsp, use 3 Tbsp)
1. Prepare your favorite double pie crust recipe. Place one pie crust in a 9 inch pie dish.

2. Mix sugar, 1/3 cup flour, corn starch, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute.

3. Bake at 425 degrees F (220 degrees C) for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking.

There are three great things about this recipe:

1. It is VERY easy.
2. It is delicious.
3. It makes your whole house smell wonderful.

This would be a great dinner for company, especially if you served it with creamed spinach or some other equally yummy and complex side dish.

Rosemary Chicken and Crispy Potatoes

8 chicken thighs
6 small red potatoes, quartered
1/3 to 1/2 a cup olive oil
2 tsp dried rosemary
1 1/2 tsp dried oregano
1 1/2 tsp garlic powder
Salt and pepper to taste

1. Preheat oven to 375 degrees.

2. Place the chicken in potatoes in a large bowl. Pour olive oil over them. Stir to coat. Place chicken and potatoes, in a single layer, on a large baking dish or rimmed cookie sheet. Make sure the chicken is skin side up (so that it will get crispy).

3. Sprinkle chicken and potatoes with rosemary, oregano, garlic powder, salt, and pepper. Note: Before sprinkling on the rosemary, I placed it in my palm and used my fingers to crush it into slightly smaller pieces.

4. Bake, uncovered, for 1 hour. Baste during the last 15 minutes for extra crispness. Note: If you have ever roasted vegetables before, you may be used to stirring the veggies every 15 minutes, but there is no need to with this recipe.